GREEN NOODLES WITH CHICKEN LIVERS
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pick over the livers and discard any tough connecting membranes. Cut the livers into bite-size pieces. Set aside.
- Melt the butter and the olive oil in a small nonstick skillet. Add the onions and salt and pepper to taste. Cook over medium heat until wilted; then, add the garlic and the sage. Cook, stirring often, until the onions become tender. Transfer the onion mixture to a large saucepan. Set aside.
- Place the flour on a flat dish, and add salt and pepper to taste. Add the livers, and stir thoroughly to coat them. Shake off the excess flour.
- Heat the oil in a nonstick skillet large enough to hold the livers in one layer. When hot and almost smoking, add the livers. Cook over high heat, turning the livers as necessary so they brown evenly. Cook until well browned, about 3 to 4 minutes or longer. Transfer the livers with a slotted spoon to the saucepan with the onions.
- Meanwhile, cook the noodles in salted water according to the package instructions. Do not overcook. Drain and reserve 1/4 cup of the cooking liquid.
- Add the cream and the cooking liquid to the saucepan with the onion-liver mixture. Bring to a boil, add the drained noodles, nutmeg and the Parmesan cheese. Toss well, check for seasoning, and serve immediately.
Nutrition Facts : @context http, Calories 701, UnsaturatedFat 24 grams, Carbohydrate 52 grams, Fat 40 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 13 grams, Sodium 599 milligrams, Sugar 3 grams, TransFat 0 grams
NOODLES WITH CHICKEN LIVERS (NOUILLES STRASBOURGEOISE)
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pick over the chicken livers and cut away any tough connecting membranes. Cut each chicken liver into quarters.
- Heat the oil in a small skillet and add the livers. Cook, shaking and stirring the skillet, about one minute. Sprinkle with salt and pepper. Drain well.
- Cook the noodles according to package directions or to taste. Drain well.
- Heat the butter in a skillet and add the livers. Cook, shaking the skillet and stirring, until heated through. Add the noodles and stir. Add the egg, salt and pepper. Stir to blend well. Sprinkle with chopped parsley and serve.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 16 grams, Carbohydrate 41 grams, Fat 24 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 274 milligrams, Sugar 1 gram, TransFat 0 grams
NOODLES AND CHICKEN LIVERS
Noodles And Chicken Livers is a delicious side dish recipe that is simply easy-to-prepare. Once you have this Noodles And Chicken Livers recipe, I am sure you will always crave for it.
Provided by Chinese.wok
Number Of Ingredients 0
Steps:
- Drop the noodles into boiling water and boil them for 7-10 minutes while preparing the remaining ingredients. Slice the mushrooms. Slice the livers. Cut 3 slices of ginger into thin strips and the bamboo shoots into wider ones. Cut the lettuce into 2-inch pieces and slice the onion. Place these separately on a plate. Crush the remaining slice of ginger and heat 1 tablespoon of oil in the frying-pan and cook the garlic and ginger in it until pale gold. Discard them. Fry the drained noodles in the pan, adding a tiny pinch of salt, sugar and Ve-Tsin and stir them into the shape of the dish to be used. Turn them into it and keep them hot. Wipe out the pan and add the remaining oil to it. Quickly fry the sliced onion for a minute then add the mushrooms and livers and toss them about. Follow immediately with the ginger, bamboo shoots and lettuce. Add the stock, sherry and another pinch of each of the seasonings and soy sauce and stir all together. Blend the cornflour with the water, add it and stir while boiling for a further 1 1/2 minutes. Carefully turn this mixture on to the hot noodles.
MARSALA CHICKEN LIVERS WITH NOODLES
Like chicken Marsala only with the livers.
Provided by barbara lentz
Categories Other Main Dishes
Time 30m
Number Of Ingredients 11
Steps:
- 1. Cook the noodles in salted boiling water then drain. Melt butter in a large skillet. Saute the onion and mushrooms until onions are softened and mushrooms are browned. Add the garlic and saute another minute.
- 2. Mix the flour with some salt and pepper. Pick through the chicken livers removing any membranes. Dredge the livers in the flour mixture. Place the livers in the pan with the onions and mushrooms. Add any left over flour to the pan also.
- 3. Pour the wine and chicken stock in the pan and cook until thickened. Taste and adjust for salt and pepper. Serve over noodles and garnish with chives.
EGG NOODLES WITH CHICKEN LIVERS IN MASALA SAUCE
Liver has gotten a pretty bad rap lately! I don't want to get into a big debate about the good or bad points of liver but I will say this, my husband and I grew up on chicken livers and calf liver. We know what the liver does and the purpose of the organ in the body. However, I still believe organ meat has some benefit for the...
Provided by Joanna Gotwald
Categories Other Main Dishes
Time 40m
Number Of Ingredients 11
Steps:
- 1. Heat 4 Tablespoons of unsalted butter in large skillet. Add Onions and Mushrooms and cook over Medium heat until slightly softened but not cooked through completely.
- 2. While the Onions and Mushrooms cook, Start cooking the Egg Noodles in large pan of well salted water until Al Dente. Drain Noodles and Melt in 4 Tablespoons of Unsalted butter tossing to coat all the noodles well with the butter. Set aside covered to keep warm while you finish the sauce.
- 3. Add the cleaned, trimmed and drained chicken livers and sauté until livers are almost cooked through. About 3 minutes on medium high heat.
- 4. Pour in Masala and bring to a bubble, stirring often for about 5 minutes on Medium high heat scraping the bottom of the pan to get up all the little bits and pieces. Cook at bubble to reduce wine and until the chicken livers are only slightly pink in center. **If you would like to make more sauce, remove chicken livers and mushrooms and onions and add additional wine and butter to the pan, stirring and scraping the pan, bring to a bubble and allow wine to reduce. if necessary you may add a small slurry of 1/2 cup water and 3 Tablespoons cornstarch to the mixture and bring to a bubbling boil and cook for about 5 minutes to thicken. that way you will have enough sauce to coat the noodles. Only if you want a lot of sauce.
- 5. Season to taste with Salt and Pepper and freshly ground parmesan cheese. Spoon over cooked and buttered egg noodles and garnish with fresh parsley.
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EGG NOODLES WITH CHICKEN LIVER RECIPE - THE TIMES GROUP
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Cuisine ThaiTotal Time 40 minsCategory BreakfastCalories 464 per serving
- To begin with this recipe, start boiling the noodles with 2 cups of water. Once the water evaporates, turn off the flame.
- Take a pan and start heating the refined oil in it. Add chicken liver to the pan and fry it well. Add salt as per your taste. Cook for a few minutes.
- Then, add sour cream, milk cream, and flour to the pan. Mix it well. Let the mixture simmer on a low flame.
- Finally, add the boiled noodles to this mix and saute it well. Once the noodles are cooked, turn off the flame. Garnish it with parsley and serve hot.
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